Rib Basket Recipe
Make Rib Basket Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Rub & Seasoning
Ribs & Prep
BBQ Sauce (for finishing)
Finish & Garnish
Method
Dry Rub & Seasoning
- 1
Make the dry rub
In a medium bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin and cayenne. Mix thoroughly until evenly blended and no large brown-sugar clumps remain.
Ribs & Prep
- 2
Prepare ribs
Preheat oven to 300°F (150°C). Rinse ribs and pat dry with paper towels. If membrane has not been removed, slide a knife under the membrane on the bone side and peel away. Trim any excess fat.
- 3
- 4
Arrange for cooking
Place ribs meat-side up in a single layer on a large rimmed baking sheet or in a shallow roasting pan. Add apple juice, apple cider vinegar and water to the pan (this keeps ribs moist during cooking). Cover tightly with aluminum foil, sealing edges to create a steam environment.
- 5
Slow-bake
Bake in the preheated oven for 2 to 2 1/2 hours for baby back ribs (until the meat is tender and pulls away from the bone but not completely falling off). Check at 2 hours — ribs should be fork-tender. If using spare ribs or larger racks, increase time to 2 3/4–3 hours.
- 6
Rest briefly
Carefully remove the pan from the oven and discard liquids. Uncover and let ribs rest 10 minutes; this firms the crust slightly and makes saucing easier.
BBQ Sauce (for finishing)
- 7
Make the sauce
While ribs finish resting, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce (if using) and black pepper in a small saucepan. Warm over low heat just until the sugar dissolves and flavors meld, about 3–5 minutes. Do not boil aggressively.
- 8
Sauce and glaze
Preheat broiler or set grill to medium-high with indirect heat. Brush a generous layer of the warm BBQ sauce over the meat side of the racks. If using a broiler: place racks meat-side up under the broiler 4–6 inches from the element for 2–3 minutes until the sauce is bubbling and caramelizing; watch closely to prevent burning. If using a grill: place ribs meat-side down over direct heat just long enough to caramelize (~1–2 minutes), then move to indirect heat to keep warm.